Reviewed: May 8, 2013

Tried this recipe but made a few changes (I'm borderline hypertensive so this was WAY too much salt - especially 6 bouillon cubes) so I used the low sodium soup (I did two chicken and added a mushroom) and used no bouillon cubes but I did chop up some sweet onion and put it in there. My family came in the door begging for dinner and couldn't wait for me to finish it up! The chicken was wonderful - moist and tender! Will be doing this recipe again and again!

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Reviewer:

sg2125

Reviewed: May 8, 2013

You lost me at the canned soup.

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Reviewer:

JudyB

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Lancaster, Pennsylvania, USA

Reviewed: May 2, 2013

I really enjoyed this meal. I didn't have celery or frozen mixed vegies - I just used carrots, potatoes and corn. I added a little creole seasoning as I like all my food with a little kick. The part I did that was different was that I used a biscuit layer right on top (I took it from Paula Deen's shephard's pie recipe). So, when the stew had cooked in the slow cooker for 4 hours - I took it out, added a biscuit recipe (2C self-rising flour, 6T mayo, 1C milk) and spread it over the stew - popped it in the oven for 30 mins (or till golden) and it is a biscuit-topped stew. Very filling.

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Reviewer:

leenaj27

Reviewed: Apr. 21, 2013

I really liked this recipe. but I agree, no to the garlic salt, yes to garlic. And also NO PEPPER. That was WAY too much pepper. Otherwise this was a good recipe. I added red onion to mine and added a can of Cream of Onion. Gave it a great flavor.

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Reviewer:

Tiffany York

Reviewed: Apr. 15, 2013

We really enjoyed this recipe. I took the suggestion of other reviews and omitted the salts. I also didn't bother cutting up the chicken breasts. I just put them on the bottom of the crock pot then after 5 hours of cooking I took a fork and shredded the meat. It was delicious and the left overs were great too!

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Reviewer:

clmerritt1

Reviewed: Apr. 8, 2013

Between the seasonings and so many bouillon cubes, it was too salty for me. I added some fresh parsley and served it on a bed of Kentucky Biscuits, also on the AR site. I really wasn't feeling up to cooking a big dinner. This quick and easy recipe fit the bill nicely, and hubs enjoyed.

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Reviewer:

Cookin'Cyn

Cooking Level: Expert

Home Town: Lancaster, California, USA

Living In: Salmon, Idaho, USA

Reviewed: Apr. 6, 2013

So it is delicious but I tweaked it quite a bit. I did NOT use that many potatoes and it was still too many potatoes. 6 cubes? Insane. I used ONE. I also didn't add celery but other than that, I followed it completely. Oh, I love garlic but it was too powerful in this recipe so next time I will cut it back a smidge.

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Reviewer:

LauraK29

Reviewed: Apr. 1, 2013

I left out all of the bouillon cubes, the celery salt, and the garlic salt, and it was STILL salty from the undiluted canned soup. Maybe it would be better with low-sodium soup or I'm just sodium-sensitive, I'm not sure which.

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Reviewer:

Charizard

Cooking Level: Beginning

Home Town: Richmond, Virginia, USA

Reviewed: Mar. 18, 2013

I would give this recipe 3.5 stars done the way stated. I made a few small changes and it turned out awesome! I thought it had way too many potatoes so I halved it and used 1 can of chicken broth instead of bouillon. I did cream of chicken with herb and next time I think I will add in an extra half can of it because I thought it needed a little more also used less on the garlic salt and pepper. Served it over Pillsbury biscuits and it was great!

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